Vegan Day

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Barley Vegetable Soup

Barley-Corn Salad From Santa Fe

 

* Exported from MasterCook *

 

Barley Vegetable Soup

 

Recipe By : The One-Dish Vegetarian, by Maria Robbins, page 22

Serving Size : 1 Preparation Time :0:00

Categories : Soups And Stews

 

Amount Measure Ingredient -- Preparation Method

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2 tablespoons extra-virgin olive oil

1 large onion -- finely chopped

3 carrots -- cut into small dice

3 parsnips -- cut into small dice

1 celery rib -- cut into small dice

1 leek with white and pale green parts

sliced into thin rounds

6 garlic cloves -- finely chopped

2 bay leaves

2 teaspoons fresh thyme leaves

OR 1 teaspoon dried thyme

3 quarts water

2 Knorr vegetable bouillon cubes

1 cup pearl barley

10 ounces packaged frozen baby lima beans -- thawed

3 tablespoons barley

Salt -- if needed

Freshly ground black pepper -- to taste

1/4 cup finely chopped fresh dill

1/4 cup finely chopped fresh parsley

 

6 main-dish servings, with possible leftovers

 

This is the kind of earthy soup that sustained our ancestors. And although

we are more familiar with barley as an ingredient in mushroom soup, I think

you will like it with the lima beans and root vegetables. A grating of

good Parmesan cheese on the finished soup would not be amiss.

 

1. Heat the oil in a soup pot over medium heat. Add the onion and saute,

stirring frequently, until it begins to turn golden brown, about 10

minutes. Add the carrots, parsnips, celery, leek, garlic, bay leaves, and

thyme. Cook, stirring, for 5 minutes longer.

 

2. Add the water, bouillon cubes, and barley. Bring the soup to a boil,

reduce heat to a simmer, and cook at a gentle simmer for 30 minutes. Add

the lima beans and continue cooking for another 15 or 20 minutes, until the

barley is tender. Turn off the heat.

 

3. In a small bowl, add 1/2 cup soup to the miso. Stir until the mixture

is smooth and return to the pot. Taste and add a little salt if necessary.

Season with freshly ground black pepper to taste. Remove bay leaves, stir

in dill and parsley, and serve.

 

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* Exported from MasterCook *

 

Barley-Corn Salad From Santa Fe

 

Recipe By : The One-Dish Vegetarian, by Maria Robbins, page 4

Serving Size : 6 Preparation Time :0:00

Categories : Grains And Cereals Salads, Main Dish

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 cups cooked and cooled pearl barley

2 cups cooked fresh or frozen corn kernels

2 cups cooked black beans

(drain and rinse them if canned)

4 medium-size ripe tomatoes -- chopped

3 serrano or jalapeno peppers -- ribbed

seeded and chopped

1 small red onion -- finely chopped

1 cup diced jicama

2 tablespoons finely chopped fresh cilantro

2 tablespoons finely chopped fresh parsley

2 tablespoons finely chopped fresh basil

2 tablespoons finely chopped fresh dill

1 garlic clove

1/2 teaspoon salt

1/2 teaspoon toasted cumin

1/4 cup fresh lime juice

1 tablespoon rice vinegar

1 tablespoon white wine or broth

OR orange juice

1 teaspoon sugar

1/4 cup extra-virgin olive oil

 

6 main-course servings with leftovers

 

Two summers ago, I spent a month in Santa Fe, visiting friends who were

happy to let me use their kitchen to cook with baskets of produce I picked

up from the amazing farmer's market nearby. I went to the farmer's market

as often as I could; and one day I noticed that Deborah Madison, one of my

favorite cookbook writers, was giving a talk. This was a treat-and from

her talk that day I learned the combination of fresh herbs that I've used

in this salad.

 

1. In a large bowl, combine barley, corn, black beans, tomatoes, serrano

or jalapeno pepper, onion, jicama, and the herbs.

 

2. In a mortar, crush the garlic clove together with the salt and cumin.

Mash them to a paste. Whisk in lime juice, vinegar, wine, and sugar.

'Whisk until the sugar dissolves, then whisk in olive oil.

 

3. Pour over the salad and toss to mix. Taste for seasoning and add

additional salt and freshly ground black pepper to taste. This salad can

sit covered and at room temperature for several hours before serving. It

can be made a day ahead, covered, refrigerated, and returned to room

temperature before serving.

 

 

 

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